Some of you CookingShorts fans have been asking for more pork recipes. Well your wish is our command, we have been experimenting in the kitchen and soon we will have some awesome pork recipes coming your way. We hope you enjoy the recipe below as a start to our new trend. This pork dish could be served perfectly with some simple buttered egg noodles. Make a bed of the noodles and spoon the pork charcuterie on top.

Ingredients:

½ a pork tenderloin, sliced into 6 1/2-inch thick loins

1 tbsp olive oil

salt and black pepper

2 tbsp butter

2 shallots, finely chopped

½ cup of flour, plus an additional tbsp

2 cups chicken stock

2 tablespoons grainy mustard

Directions:

Pat pork dry with a paper towel and season with salt and pepper. Place ½ cup of flour into a shallow dish and coat each of the tenderloins. Make sure to dust of any extra flour. Place a large pot or dutch oven over medium heat. Drizzle in olive oil with unmelted butter. Once the butter has melted, add pork and cook batches of two, about 2 to 3 minutes per side. Arrange the pork on a platter and cover with foil to keep warm.

Reduce heat, adding the shallots, season with salt and pepper, and cook for 2 to 3 minutes. Sprinkle in the flour and stir to combine with the oils. Once the flour starts to bubble, whisk in the stock. Use the whisk to also pick up any bits off the bottom of the pan. Stir in the mustard and add pork back to the pot. Continue to cook for 7-10 minutes. The sauce will thicken and the pork will absorb the flavor of the shallots and mustard.